Punjabi Gajrela Carrot Kheer Winter Festival

Method

1. 1

   Bring milk to a boil: Pour 1 litre full-fat milk into a wide, heavy pot. Bring to a full boil.

2. 2

   Add grated carrot: Add the finely grated carrot to the boiling milk. Stir immediately.

3. 3

   Cook on medium heat: Cook on medium heat, stirring every 3 to 4 minutes, for 35 to 40 minutes. The carrot will cook into the milk progressively — the milk will take on a pale orange colour and the carrot will partially dissolve.

4. 4

   Stir frequently in the final phase: As the mixture thickens, stir every 1 to 2 minutes to prevent scorching on the bottom.

5. 5

   Add sugar: When the milk has reduced by about half and the carrot is completely soft, add sugar. Stir until dissolved.

6. 6

   Add saffron: Add saffron milk. Stir.

7. 7

   Add cardamom: Add cardamom powder. Stir.

8. 8

   Add ghee: Add 1 tsp ghee. Stir. The ghee adds a finishing thickness.

9. 9

   Garnish: Add fried cashews and raisins.

10. 10

    Serve warm or chilled: The gajrela is served warm at weddings and at room temperature or chilled at other occasions.

11. 11

    Note: Gajrela (gajr = carrot in Punjabi, ela = a sweet pudding) is the carrot milk pudding of Punjab — different from gajar ka halwa in that the carrot is cooked entirely in milk rather than being separately cooked in ghee. The Punjabi version uses the dark red winter carrots that are available from December to February and are naturally sweeter than the orange variety. Served at Lohri celebrations in January and at Punjabi winter weddings as the dessert course.